by Jennifer Burns, Dan’s Market
- 1 cup sugar
- 3/4 cup flour
- 1/3 cup cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup soy milk or 2% milk
- 1/4 cup vegetable oil
- 1/4 cup cranberry juice
Red Licorice Frosting
- 8 Red Vines, divided
- 1 cup water
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- 2 egg yolks
Preheat oven to 350 degrees F.
Combine the sugar, flour, cocoa, baking powder, baking soda and saltin1bowl.MIxwell. Add in the eggs, soy milk, oil and vanilla. Beat on medium speed for two minutes with an electric mixer or stir together very well.
Fill a greased (12) cupcake tin. Bake for 15-18 minutes or until a toothpick comes out clean. Move to a wire rack and cool completely.
For the frosting, cut or tear 4 Red Vines into 1 inch pieces, placed them in a small saucepan with the water. Bring to a boil over medium heat. Remove from heat, Whisk in the sugar, cornstarch, salt and egg yolks. I cooked the mixture over medium heat, whisking constantly, until thick and bubbly. Continue cooking the filling for one minute over low heat constantly stirring. Remove from the heat and cooled to room temperature. Coat each cupcake with the frosting.
Cut the remaining Red Vines into smaller pieces. Decorate top of cupcakes with pieces.
